Recipes

Want to spice up your life, New Mexican style? Then try carne adovada, a slow-cooked pork dish bathed in sauce made from the local red chile. You can order dried red chile from santafeschoolofcooking.com. This particular version comes from northern New Mexico’s Restaurante Rancho de Chimayó, and is included in... Read More

Want to know the recipe I return to time and time again? It’s this, my mother Betty’s classic crisp, which appeared in American Home Cooking. Serves 6 to 8 3 pounds tart apples, such as Jonathan or Granny Smith 1 cup unbleached all-purpose flour 1 cup packed light brown sugar... Read More

Grilling is an exceptional way to cook asparagus, and easy as well. You can dress the spears in all kinds of ways. We pair the spears here with a lemon sauce, to which you might add capers, or try one of the other variations suggested. Serves 6 as a side... Read More

Like many recipes, this one evolved from an ingredient I had on hand. As a part of a photo shoot for my radio show, Heating It Up, we used some fruit. I ate most of it over the next couple of days, but still had an apple on hand on... Read More